Forum Thermomix from jerjill, but I included more ginger to give it more of a Thai style flavour and some oyster sauce.
- 1 egg
- ¾ teaspoon salt
- 2 cups plain flour
- ½ cup water
1. Place egg, salt and most of the water in TM bowl and mix for 10 seconds on speed 4. Add the flour and combine for 15 seconds on speed 6. Add more water if needed and knead for 3 minutes. Form the dough into a ball and cover. Let rest for 30 minutes.
2. Turn the dough onto a lightly floured surface and roll out very thinly, or use a pasta machine to roll out to the thinnest setting. Cut into squares. Makes 24.
Ginger Pork Dumplings
- 250 grams pork mince
- 90 grams cabbage
- 1 onion
- 3 cloves garlic
- 35 grams ginger
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 3 teaspoons cornflour
1. Place ginger, garlic and onion in TM bowl and chop for 5 seconds on speed 5. Check consistency and scrape down and repeat if required. Add cabbage and with the dial set to lid closed, press Turbo 2-3 times, until chopped evenly. Add mince, sauces and cornflour and mix for 15 seconds on speed 2 + reverse.
2. Place a tablespoon of mixture onto the centre of a wonton wrapper. Moisten the edges of the wrapper with mix of cornflour and water (or use a beaten egg yolk). Fold up and seal as desired.
3. Place dumplings in the Varoma. Place 500 grams of water in the TM bowl and cook at Varoma temp for 16 minutes.
4. Serve with Thai Chilli Dipping Sauce.
Thai Dipping SauceSource: Forum Thermomix (originally from Good Taste)
- 60 grams fresh lime juice
- 1 ½ tablespoons brown sugar
- 2 tablespoons sweet chilli sauce
- 1 tablespoon fish sauce
Whisk all together and pour into small serving bowls.
Happy Dumpling Days :-)